dc.contributor.author | Mbugua, S K | |
dc.contributor.author | Dortu, Carine | |
dc.contributor.author | Kostinek, Melanie | |
dc.contributor.author | Franz, Charles M.A.P. | |
dc.contributor.author | Holzapfel, Willhelm | |
dc.contributor.author | Egounlety, Moutairou | |
dc.contributor.author | Thonart, Philippe | |
dc.contributor.author | Mengu, Moses | |
dc.date.accessioned | 2014-08-05T07:37:16Z | |
dc.date.available | 2014-08-05T07:37:16Z | |
dc.date.issued | 2011 | |
dc.identifier.citation | Mbugua S K, Carine Dortu, Melanie Kostinek, Charles M.A.P. Franz, Willhelm Holzapfel, Moutairou Egounlety, Philippe Thonart, Moses Mengu (2011). Development Of Value Chain For Linkage Of Cassava Production In Kaloleni District Kenya, To Markets. aGRO 2011 Biennial Conference The Inaugural Biennial Conference of the Faculty of Agriculture ‘Optimization Of Agricultural Vaue Chains For Sustainable Development’ 26th – 28th September | en_US |
dc.identifier.uri | http://hdl.handle.net/11295/73631 | |
dc.description.abstract | Kenya government has intensified efforts for improvement of cassava productivity, given the
ineffectiveness of maize in combating the worsening food insecurity in the country. Such efforts
can only succeed in an agribusiness system approach, incorporating value chains development to
link cassava farmers to markets. A case for value chain development based on cassava
processing to a gluten-free flour with doughing properties similar to those of wheat flour is
presented. Such flour can enable cassava farmers access market nationally for baking flour, used
for preparation of baked products such as Chapatti and Mandazi, at house hold or catering
business levels. The technology involved lactic fermentation, drying and partial gelatinization.
The technology was based on the already developed GARI production process (a cassava staple
in West Africa) but improvement were done in production process and nutritive value of the
end-products. These improvements were in the development of lactic acid bacteria culture (LAB
culture), incorporation of soybeans, coconut cream and carrots, and optimization of pressing
(dewatering) and drying systems. The cassava flour developed from this process was evaluated
for its performance in the preparation of acceptable house hold products from maize and wheat
flours. The LAB culture reduced fermentation time from more than 24 hrs by natural culture to
18 hrs, and generated stable and acceptable aroma in the end-products. The baked products
Chapatti and Mandazi prepared from 100% gluten-free cassava flour, were most acceptable and
indistinguishable from those made from wheat flour. The technology up-take and agribusiness
set-up was demonstrated and disseminated by establishing a cassava processing pilot plant for
Kaloleni women cassava smallholders, which is pictorially presented. The potential for the
developed cassava value chain in exploiting national market opportunities for baked products
normally produced from largely imported wheat and also in addressing food security and
poverty if replicated in areas unsuitable for maize production is discussed. | en_US |
dc.language.iso | en | en_US |
dc.title | Development Of Value Chain For Linkage Of Cassava Production In Kaloleni District Kenya, To Markets | en_US |
dc.type | Presentation | en_US |
dc.type.material | en | en_US |